Preheat a charcoal grill over high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.Serve chicken with favorite BBQ sides.

So I just put some soy chicken patties in the toaster oven and dusted em off with black pepper, garlic powder and onion powder. And the thought pops into my mind, does anyone know what the Colonel's eleven herbs and spices actually are/were? Or did he take it to the grave.

Fresh brocolli and a ribeye steak. I used a recipe from Food Network's Alton Brown. Execution wise it was great, nice and quick and the steak came out pretty good. I think I over cooked it a tad. It was 2 minutes for medium rare, 3 minutes for medium and I went for 3.5 minutes. I should have left it at 3 minutes or even less. Different altitudes might have something to do with it. I also cooked up some fresh mushrooms to go with the steak. Yum yum.

A bag of frozen stir fry vegtables, garlic marinated chicken breast, and yet another attempt at perfecting a mild sauce similar to chow mein. 5 recipes down, ? to go.

I am getting really tired of stir fry. (Once I get the sauce down, I will go back to fresh vegetables. Whoever said that frozen vegetables are better for you didn't take into account that tasting good is good for you too!)